Niguse Jilo is a second generation farmer whose farm is located in Halo Bariti rural village. The area is relatively new with less than 40 years of coffee cultivation.
The coffee cherries are sundried on raised beds. It usually takes between 17-21 days to dry to an acceptable moisture level of around 11% in volume depending on weather conditions during the period. In November however, it takes longer due to the increase in wet weather and overall moisture present during the rainy season.
As this is a single producer lot, it isnt really feasible to engage in community development of significant scale. However, Niguse Jilos improvement on his farm practices, such as yield improvement and quality improvement, have set an example for other farmers in the area.
Tasting Notes: Sweet Mandarin, Red apple, Grapefruit
This coffee is best suited for: French press, Aeropress, Pour-over Filter
Varietal: Yirgacheffe Heirloom
Processing Method: Natural
Growing Altitude: 2000 - 2200m